To kick off the new monthly recipes, winemaker Eric Dunham from Dunham Cellars and Dunham's vineyard manager, Ken Hart together developed this recipe of harmonic flavors. Family-owned Dunham Cellars has established an award-winning reputation for their Cabernet Sauvignon and Syrah. When Eric's first vintage, a 1995 Cabernet Sauvignon, was released, it was noted as being one of the finest wines made in Washington by Wine Enthusiast Magazine.
Eric and Ken have been cooking almost as long as they have been eating, and both are very creative and skilled in the kitchen. Dunham Cellars originally used this recipe for one of their wine club events and they received such a great response that they included the recipe in one of their wine club shipments (recipe cards are sent out to members in each shipment). I am told that this recipe is also a Dunham Cellar's staff favorite as well and the addition of the cranberry-wasabi relish makes this pork roast really memorable.
Pork Roast with Cranberry-Wasabi Relish
Pork Roast ingredients:
2 pound pork Roast
Salt & pepper
1 pound bacon
Cranberry-Wasabi Relish ingredients:
One 12 ounce package frozen cranberries (thawed)
1 cup sugar
1 tablespoon Wasabi horseradish
¾ cup sour cream
Pork Roast preparation: Pre-season pork roast with Italian seasoning, salt, and pepper to taste. Wrap roast with bacon using butchers twine to secure. Grill until cooked through (boneless pork loin - an average of 25-30 minutes per pound @ 325 degrees) .
Cranberry-Wasabi Relish preparation: Chop thawed cranberries in food processor until consistency of relish. Add sugar, Wasabi horseradish and sour cream. Mix until creamy.
This pork roast pairs well with the Dunham Cellars Trutina, which also happens to be Dunham's featured wine for the month of April. It is a Bordeaux-style blend of 42% Merlot, 45% Cabernet Sauvignon and 13% Cabernet Franc. Bon appetite!